Author Topic: Can I freeze and reuse bechemal sauce? (Read 7358 times)

Sarahm · « **on:** May 24, 2013, 04:45:16 am »

Can I freeze and then reuse bechemal sauce??
Thanks!!

Halex · « **Reply #1 on:** May 24, 2013, 04:46:22 am »

I make this when I have a lot of milk, I freeze into 500ml portions once cooked.

Works well for me

Sarahm · « **Reply #2 on:** May 24, 2013, 04:49:12 am »

Thanks so much!!! Xo

judydawn · « **Reply #3 on:** May 24, 2013, 07:06:35 am »

It's always handy to have some small portions of this recipe (the cheese version) in the freezer to pour over cauli or broccoli too.

cookie1 · « **Reply #4 on:** May 24, 2013, 08:38:12 am »

Would you believe I have never thought of freezing this? I freeze pizza sauces and others but not this. Thanks.

Jamberie · « **Reply #5 on:** May 24, 2013, 02:42:34 pm »

Yes, I freeze extra of this one too... I find it's a handy thing to have too.

fundj&e · « **Reply #6 on:** May 24, 2013, 06:37:13 pm »

i also freeze in 500ml portions and 2tbls size to use in a boscaiola sauce

Wonder · « **Reply #7 on:** May 24, 2013, 09:33:38 pm »

I normally freeze 1/2 the recipe when I make it but i still have to add a little more milk and whisk again upon defrosting so not a huge time saver.

obbie · « **Reply #8 on:** June 15, 2013, 05:24:37 am »

Yes i freeze it too